The 2017 Morgon-Flache Sornay (also labeled Flache Sornay Morgon or Domaine/Earl Flache-Sornay Morgon) is a red wine from the family-run Domaine Flache Sornay in the heart of the Morgon cru. Corinne and Vincent Flache produced it using partial oak aging, resulting in a rich, structured, and fruity style that is still young and bold in character. It features prominent red-berry flavors, generous tannins that soften with time, earthy undertones, and notes of strawberry, dark chocolate, and graphite grip. The wine shows good roundness and depth despite its relatively light body consistency.
Critics Reviews
- Wine Enthusiast (Roger Voss): 91 points. “Corinne and Vincent Flache used partial oak aging for this rich, structured and fruity wine. It is certainly young, bold with red-berry flavors and generous tannins that need to soften.”
- Vivino community (aggregate across vintages, including 2017 notes): Average 3.6/5 (566 ratings). Users describe it as having a deepish color with strawberry fumes, earthiness, dark chocolate, rounded dry flavors, and graphite grip. No major scores or detailed notes from Robert Parker/Wine Advocate, Wine Spectator, or Vinous specifically for the 2017 vintage were located (the domaine appears in broader Beaujolais reports for nearby years).
Food Pairings Morgon’s structure and red-berry/earthy profile pair excellently with:
- Grilled or roasted red meats (beef, lamb)
- Game birds or poultry
- Charcuterie and terrines
- Earthy dishes like mushroom risotto or coq au vin
- Grilled salmon or tuna (Beaujolais reds work well with fish)
- Cheese (especially aged goat or soft cow’s milk cheeses) Avoid very spicy or overly delicate dishes; the wine’s tannins and fruit shine with savory, moderately rich fare. Beaujolais reds in general are versatile with a wide range of dishes.
Drink Window:
- Drink from 2021 onward (per Wine Enthusiast). The 2017 vintage is now well into its prime (as of 2026) and should drink beautifully through the mid-to-late 2020s, thanks to the partial oak aging and Morgon’s natural aging potential (typically 5–10+ years for structured examples). It is approachable now but can benefit from short-term cellaring for further tannin softening.
